Filipino Food Lovers meet and share their favorite recipes.

Sunday, October 30, 2016

This weekend is Diwali, the Festival of Light, celebrated by Hindus, Sikhs, Jains and Buddhists, so what better time for a vegetable curry recipe?

Diwali celebrates the triumph of light over darkness and good over evil; people clean and decorate their homes, put on new clothes and light lamps and candles both inside and outside their homes, praying to Lakshmi, the goddess of fertility and prosperity. Gifts are exchanged and Indian sweets are eaten - we had some in the office at work for people to try.

The festival has a different origin for other religions, and when I was reading up on it for an article I wrote for the intranet at work, I discovered Sikhs celebrate Diwali as marking the release of the Sixth Guru, Guru Hargobind, from a prison in Gwalior, India. The reason I was so fascinated by this is that I have actually been to Gwalior!

In 2008 I went to the wedding of two friends in Bhopal, India. Both bride and groom lived in the UK but both had families in India so they had a ceremony in England but the wedding itself was in India. A group of my university friends decided to go - I remember doing a lot of the planning, booking train journeys so we could fly into Delhi, visit the Taj Mahal and make our way down the country to where the wedding was taking place. While looking for somewhere to stop on the way we came across Gwalior and spend a day walking around the fort and a night in a hotel there. We had a fantastic time - looking back at the photos now I was struck by the majesty of some of the sights we saw (and then by how different I looked eight years ago!).

This is a Jamie Oliver recipe from the Sunday Times magazine - possibly quite some time ago. I'm not sure as I tore the page out and kept it in my recipe clippings folder. The recipe involves roasting a whole cauliflower but I wanted to make this a quicker, easier recipe so cut the cauliflower into florets. I actually steamed them rather than roasted as well to speed up the process so the flavour of my dish was undoubtedly different to the intended recipe, but I did use the recipe to make the sauce, which involved quite a lot of ingredients and a bit of effort.

Toast the cumin and coriander seeds in a dry pan then put in a food processor. Trim two of the chillies and add to the food processor with one of the pieces of ginger, the garlic, garam masala, paprika, most of the coriander and almonds. Pulse until you have a smooth paste, add the tomato puree, season and blend again.

Finely slice the remaining ginger with the onion and remaining chilli. Put a casserole pan over a medium heat and add some oil. Fry the ginger, onion and chilli for ten minutes. Spoon in the spice paste, turn down the heat and fry for ten minutes. Meanwhile cut the cauliflower into florets and steam.

Add the coconut milk and tomatoes, bring to the boil then simmer until thickened.

Toast the leftover almonds in a dry pan. Mix the cooked cauliflower with the curry sauce and top with the toasted almonds and rest of the chopped coriander. Serve with rice.